Fresh from the oven
Rich Fruit CakeOctober 4, 2013
So it’s that time of year again where we get a load of fruit and soak it in lots of boozy liquid!! I really look forward to soaking my fruit each year because the aromas that fill the air get me into a festive spirit!
Here is a recipe that I used last year and am also using this year. This is a recipe by Mich Turner, taken from her Cake Masterclass book. It’s a delicious and straight forward recipe for anyone who wants to have a go at making their own christmas fruit cake. And trust me, you will get an amazing result, it will not disappoint. The cake itself is extra moist, but not too moist that it’s soggy! You can make it up to 6 weeks before you eat it.
I like to soak my fruit for a couple of days before baking, so get the Brandy and lets start soaking that fruit….
To soak fruit you will need:
- 320g Sultanas
- 450g Raisins
- 550g Currants
- 360g Glazed Cherries
- 225ml Brandy
- STEP 1 – Tip fruit into a large bowl and pour Brandy over the mixture. Stir and cover with cling film. Leave for up to 3 days, if desired or for up to 6 hours.
For the Cake:
- 250g Unsalted butter
- 260g Dark muscovado sugar
- 1 tbsp Treacle
- 5 large eggs, slightly beaten
- 240g Plain flour
- 1/2 tsp Baking powder
- 1/2 tsp Ground cinnamon
- 1/2 tsp Ground nutmeg
- 1/2 tsp Ginger
- 1/4 tsp Cloves
- 1/2 tsp Mixed spice
- 40g Glaced ginger
- 1/2 tsp Vanilla extract
Estimated Bake Time: 2.5 hours
- STEP 1 – Line a deep 8in round or square cake tin and preheat oven to 140’c (fan oven 120’c)
- STEP 2 – Ensure all ingredients are at room temperature.
- STEP 3 – Melt the butter and sugar together in a saucepan, stirring until well mixed. Pour into a mixing bowl.
- STEP 4 – Add the treacle and mix well, then add the eggs and mix again.
- STEP 5 – Sift the flour, baking powder and spices and fold into the mixture.
- STEP 6 – Stir in the steeped fruit and remaining liquid, add the glaced ginger and vanilla extract.
- STEP 7 – Spoon mixture into the prepared tin and bake until a skewer comes out clean.
- STEP 8 – Leave the cake to cool completely before turning out.
To Store: Wrap in a double layer of greaseproof paper and a layer of foil. Store at room temperature to mature for up to 6 weeks.
Tip: If the cake looks as though its starting to go darker on top, cover with greaseproof paper and cook for the remaining duration.This entry was filed in Cakes. Bookmark the permalink.